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Baileys and White Chocolate Cheesecake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This came originally from "Simply Splendid Suppers" by John Tovey. I have changed the base a bit and don't bake it. It came out in 1995, so we have been eating this (once a year) for 10 years, that's a bit scary! The ingredients are rich, but it is actually very light to eat. Not sure how that works, but there you go. If you have any left a spoonful is yummy as a mid morning pick me up.

This came originally from "Simply Splendid Suppers" by John Tovey. I have changed the base a bit and don't bake it. It came out in 1995, so we have been eating this (once a year) for 10 years, that's a bit scary! The ingredients are rich, but it is actually very light to eat. Not sure how that works, but there you go. If you have any left a spoonful is yummy as a mid morning pick me up.

Ingredients

Serves: -

Metric Cups

For the Base

  • 227 grams digestive biscuits
  • 113 grams butter

For the Topping

  • 400 grams white chocolate (a good one)
  • 5 tablespoons baileys
  • 2 tablespoons whiskey
  • 500 grams creme fraiche
  • 148 millilitres double cream

For the Base

  • 8 ounces graham crackers
  • 3⅞ ounces butter

For the Topping

  • 14⅛ ounces white chocolate (a good one)
  • 5 tablespoons baileys
  • 2 tablespoons whiskey
  • 17⅔ ounces creme fraiche
  • 5 fluid ounce heavy cream

Method

Baileys and White Chocolate Cheesecake is a community recipe submitted by Kelly-Jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Take out an 8" or 10" tin. Blitz digestive biscuits to crumbs in processor and add softened butter and blitz again until starting to hold together. Press into tin and put in fridge.
  • Melt white chocolate in a large bowl. Run the beaters of an electric mixer under boiling water, dry, and slowly dribble alcohol onto melted chocolate, beating all the time It may looked seized, but keep whisking and it will become smooth and glossy. Fold in the creme fraiche with a spatula or spoon, whip cream and fold that in too. Pour over base and leave to set in the fridge. Chill overnight.
  • Take out an 8" or 10" tin. Blitz graham crackers to crumbs in processor and add softened butter and blitz again until starting to hold together. Press into tin and put in fridge.
  • Melt white chocolate in a large bowl. Run the beaters of an electric mixer under boiling water, dry, and slowly dribble alcohol onto melted chocolate, beating all the time It may looked seized, but keep whisking and it will become smooth and glossy. Fold in the creme fraiche with a spatula or spoon, whip cream and fold that in too. Pour over base and leave to set in the fridge. Chill overnight.
  • Tell us what you think